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Chocotone: Panetone de Chocolate

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 pieces
Calories 550
A rich and indulgent chocolate panettone with citrus notes, perfect for special occasions or festive treats.

Ingredients

Dough

  • 130 g flour, all-purpose
  • 13 g instant dry yeast
  • 130 g water, room temperature
  • 130 g egg yolks (about 8 units, 16g each)
  • 135 g granulated sugar
  • 20 g milk powder
  • 25 g liquid glucose (optional)
  • 120 g water
  • 15 mL vanilla extract (1/2 vanilla bean or 2-3mL essence)
  • 10 g lemon zest (from about 1 lemon)
  • 10 g tangerine zest (from about 1 tangerine)
  • 20 g orange zest (from about 2 oranges)

Additional flour

  • 520 g flour, all-purpose (for kneading if needed)

Fats

  • 160 g unsalted butter (softened)
  • 30 g additional butter (for baking)
  • 6 g refined salt

Chocolate

  • 460 g milk chocolate chips or chopped bar (semi-sweet or milk, 50/50 mix recommended)
  • 200 g bittersweet chocolate
  • 100 g UHT cream (17% fat, at room temperature)

Instructions 

  • Mix dry ingredients and combine with wet ingredients to form a dough.
  • Knead until smooth, incorporate softened butter gradually.
  • Let the dough rise until doubled in size, then fold in chopped chocolates and citrus zests.
  • Shape into a panettone mold, let rise again, then bake at 180°C (356°F) for about 60 minutes, until golden.
  • Melt chocolates and cream, then drizzle over cooled panettone.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 550kcal
Cost: $15
Course: Dessert
Cuisine: Brazilian
Keyword: chocolate